Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Chefsteps

There's a better way to cook steak for a crowd.

READ MORE
Video Spotlight

Hugh Acheson explains why you need to be patient when it comes to cooking meat.

READ MORE
Video Spotlight

If you think that one oil is as good as another when it comes to grilling steak, you’re wrong.

READ MORE
Video Spotlight

Chef Tim Love is good at a lot of things, but he’s great at two things: drinking tequila and cooking steak.

READ MORE
Make This Now

Ultra flavorful skirt steak is perfect for the grill. It's quick-cooking, affordable and great for feeding a crowd. Here, we’ve rounded up the best, meatiest, most delicious recipes we could find. Check out the top 10 grilled skirt steak recipes that definitely belong at your next blowout cookout: 

READ MORE
Grilling

We all know what we want in a perfect grilled steak—savory char on the outside, spot-on internal temperature, whether that's rare, medium-rare, or whatever—but perfection, as anyone who grills can attest, can be hard to achieve. With that in mind, we sat down with chef Charlie Palmer to score a few tips. 

READ MORE
Make This Now

We at Food & Wine love many cuts of steak, but there will always be a special, meaty place in our hearts for a big and beautiful T-bone. Why? Because it’s actually two steaks in one: a richly flavored New York Strip and a super-tender filet mignon. Here, the six greatest recipes for that spectacular cut of beef.

READ MORE
Expert Guide

It’s no secret that you want to break out your big red wines with steak. When that steak is grilled, don’t be afraid to serve wines that have seen some new oak—the smoky-sweet flavors of the barrels work well with the char on the meat.

READ MORE
Expert Guide

Grilled steak has so much personality, it doesn’t need much dressing up. But if you want to wow your guests (or just your own taste buds), try serving it with one of these flavorful sauces.  

READ MORE
Expert Guide

All steaks can benefit from a good marinade, but when grilling less marbled or chewier cuts, like flank or skirt, a marinade can take your meat to another level. 

READ MORE

Topics

Sites We Like